Look! Redesign the Recipe Submissions

Last month we posted about GOOD's Redesign the Recipe project. Submissions are now in and there are 22 original, thought-provoking designs. See a few of our favorites under the jump and then go vote over at GOOD…

Although there were several eye-catching submissions, only a few of them are truly instructive, in our opinion. A number of them take the "Throw all of these ingredients into a pot/pan" approach, and while this may provide someone with inspiration for dinner, the true challenge is in how to visually communicate the interplay between ingredients, tools, measurements, techniques, and time.

We thought Christine A. Stavridis's Pancit Molo was fairly successful in this regard, as well as Kaity Li and Antonio Pacheco's French Onion Soup. Although it doesn't necessarily meet our personal criteria for a thorough recipe, we also enjoyed Federica Oronti's Pasta al Pomodoro, which incorporates three-dimensionality. (The single image on the GOOD site doesn't do it justice; click through to her site to see more.)

Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as food preservation, wild food and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015), co-founder of Food Swap Network and creator of Miss Chiffonade